---
title: Chicken & Dumplings
source: Matt
servings: 4
prep time: 30 minutes
cook time: 60 minutes
---

= Chicken Base

Season @chicken breasts{6} with @salt{1%tsp} and @pepper{1%tsp}, then cut the chicken into strips.

Melt @butter{4%tbsp} in a #large pot{} and cook the chicken about ~{5%minutes} per side until golden. Remove from the pot and set aside. To the same pot, add @onion{1.5%cups}(chopped) and cook until tender, about ~{5%minutes}. Add and melt the remaining @butter{4%tbsp}.

Add @flour{0.5%cup} and cook for ~{1%minute}. Temperature here is critical — if it is too hot the flour will burn and ruin the whole dish.

Whisk in the @chicken stock{2.5%cups} and bring to a boil, then add @carrots{3}(diced), @celery{2%ribs}(chopped), @thyme{0.5%tsp}, and additional salt and pepper to taste.

Return the chicken to the pot. Reduce to a simmer, cover with a lid, and cook on low for ~{25%minutes}.

Add @heavy cream{0.5%cup} and the dumplings. Put a clear pie plate over the pot and cook for another ~{15%minutes}, then check that dumplings are cooked through using a knife — the dough should come out clean.

= Dumplings

> This is a double batch of dumplings.

In a 2-cup measure, break both @eggs{2} and fill the rest of the cup with @milk{2%cups}. Beat well and stir into the dry ingredients: @flour{2%cups}, @baking powder{4%tsp}, and @salt{1%tsp}. The dough will be incredibly sticky — apply @non-stick cooking spray{} to your hands to work with the dough.

Add @rosemary{} to the dumpling dough and mix to combine.

Form the dough into balls with an ice cream scoop and drop directly on top of the chicken base. Make sure each dumpling is in contact with the sauce.